Method of monitoring at least one characteristic of a type of coffee

Abstract

A method of monitoring at least one characteristic of a type of coffee from a plurality of reference characteristics associated with each type of coffee, each reference characteristic being associated with a respective reference signal, said method comprising the steps of:sensing, by one or more sensors, the concentration of one or more volatile organic compounds in a mixture of volatile organic compounds released from the coffee in a sampling time interval;generating a coffee-representative sampling signal for each sampling time interval, as a function of the volatile organic compounds;comparing each sampling signal so generated to detect a change over time in one or more volatile organic compounds released from the coffee at successive sampling time intervals;generating a signal representative of the change over time in one or more volatile organic compounds released from the coffee when the change is sensed;comparing the change-representative signal so generated with the reference signals associated with each reference characteristic;generating a characteristic-recognition signal as a function of the comparison between the signal representative of the change over time and the reference signals.

Description

TECHNICAL FIELD[0001]The present invention relates to a method of monitoring at least one characteristic of a type of coffee preferably stored in a hopper of a grinder or grinder-doser. The present invention also relates to an apparatus and a system for monitoring at least one characteristic of a type of coffee.BACKGROUND ART[0002]The equipment required for the preparation of the coffee cups, i.e. the grinder and the coffee machine, must be suitably regulated. Coffee beans have peculiar characteristics that should be accounted for when calibrating and programming the equipment. Namely, account must be taken of the blend in use, the degree of roast of the blend or the date of packaging of the coffee in the package and also of the change of given features of the coffee during storage in the package, the grinder or the coffee machine. For these reasons, each type of coffee in use must be suitably ground by a specific grinder-doser and treated with pressurized hot water with given press...

AI Technical Summary

Benefits of technology

The present invention provides a method, apparatus, and system for monitoring the characteristics of coffee stored in a hopper and adjusting preparation parameters accordingly. The system can detect specific volatile organic compounds released from the coffee and recognize changes in the coffee's characteristics from a reference. The system can also warn the operator if the coffee does not meet the predetermined characteristics. Overall, the invention allows for proper coffee preparation based on its characteristics.

Problems solved by technology

Prior art devices cannot discriminate a change of a given characteristic of coffee and cannot properly change preparation parameters known as grinding parameters (particle size and dose of coffee) and brewing parameters (pressure and temperature of hot water).

In particular, prior art devices change the preparation parameters in response to overall data expressing changes in concentrations of volatile organic compounds without accounting for any interaction between the volatile organic compounds associated with one or more characteristics of coffee.

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